sous-chef

Job description
Education: Other trades certificate or diploma. or equivalent experience. Work site environment: Hot. Cold/refrigerated. Work setting: Restaurant. Rural area. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Train staff in preparation, cooking and handling of food. Food safety/handling skills. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Cook Red Seal Certificate. Food Safety Certificate. Cuisine specialties: Canadian. Food specialties: Meat, poultry and game. Stocks, soups and sauces. Area of work experience: Manager. Screening questions: Are you available for the advertised start date?. Are you currently legally able to work in Canada?. Do you have the above-indicated required certifications?. Experience: 3 years to less than 5 years. Health benefits: Dental plan. Health care plan. Other benefits: Free parking available. Read more